数字农科院2.0

Comparative evaluation of drying characteristics and antioxidant quality of raspberry by different drying methods

文献类型： 外文期刊

作者： Gao, Qi;Wang, Jiaoling;Ding, Tianhang;Song, Feihu;Jin, Guangyuan;Raghavan, Vijaya;Song, Weidong;Song, Chunfang

作者机构：

关键词： antioxidant activity;microstructure;microwave vacuum;raspberry;temperature control

期刊名称： JOURNAL OF FOOD PROCESS ENGINEERING

ISSN： 0145-8876

年卷期： 2023 年

页码：

收录情况： SCIE（2023版） ; ; EI（2023版）

摘要： Four drying methods, hot air drying (HAD), microwave constant temperature drying (MWD), microwave vacuum temperature-controlled drying (MIVD-T50), and freeze drying (FD), were investigated for their effects on raspberries in terms of drying time, color, microstructure, rehydration, water activity, phenolic compounds, flavonoids, anthocyanins, and DPPH scavenging ability. It was found that microwaves combined with vacuum took the shortest time. The color of MIVD-T50 is similar to that of FD and much better than that of HAD and MWD. A smooth surface and fluffy and porous structure inside were observed in the FD and MIVD by scanning electron microscopy (SEM) images. FD has the highest energy consumption, followed by HAD, MIVD-T50 and MWD. The retention rates of total phenols and flavonoids in HAD, MWD and FD were lower than those in MIVD-T50, and FD had the advantage of retaining anthocyanin content. In general, MIVD-T50 has significance for the commercial production of raspberry.Practical applicationsThe use of natural antioxidants in food processing not only enhances the shelf life of products but also improves their nutritional value. Raspberry is a rich source of antioxidants and is widely used in food processing. However, the drying process is crucial in preserving its antioxidant quality, and different drying methods affect the antioxidant content differently. According to the results of the experiments, the drying method has a considerable impact on the energy usage and quality of dried raspberries. Compared with the HAD and MWD treatments, both FD and MIVD-T50 showed better nutrient content preservation and antioxidant activity, which may be caused by the lower temperature drying process of FD or the stronger efficiency of MIVD-T50. However, the drying time of FD is longer, and the energy consumption is higher. Therefore, MIVD-T50 is a promising raspberry drying technology with low energy consumption, a short drying time, and high quality. It has huge development potential and broad commercial scale production market prospects.

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